Meet Executive Sous Chef, Kevin Coulter

Kevin Coulter may sound like the name of a singer/songwriter lighting up the City Winery Chicago music stage, but he’s actually a talented young chef heating up the kitchen as our executive sous chef.

Born and raised in Racine, Wisc. (where he still lives!), he grew up in the hospitality business and began cooking at age 12 at his parent’s bar. He spent five years in the U.S. Marine Corps, where he developed patience and honed his management style. Following his stint in the Corps, he followed his true passion for food and began taking classes at Le Cordon Bleu Chicago.

After graduation, he worked in nearly every department for the Marriott in Racine, and worked in numerous other restaurants and bars. Then, his spark was really lit when he worked with chef John Fuente at Prix Fixe in Lincoln Square, where he developed and perfected his real passion for cooking and fine dining.

At City Winery Chicago, he brings his culinary talents and skills but also focuses on the critical role of mentoring staff and other cooks. One of his proudest achievements, he says, has been mentoring great line cooks who became successful sous chefs, and some even run their own kitchens now. As Kevin says, “teaching others is what being a chef is all about; anyone can cook a slider.”

He’s been in the kitchen at City Winery Chicago since September 2012, and is responsible for a number of creative dishes on our menu. One new dish he created for our new spring menu is root beer rubbed pork belly with savory French toast and a maple bourbon demi glace. He’s a talented chef and excellent problem solver whom we are thrilled to have performing in our kitchen nightly!